This post may contain affiliate links, view our disclosure policy.
Spinach Manicotti is classic Italian comfort food that’s perfect for vegetarians but still hearty enough for the whole family to enjoy! Tender manicotti pasta shells are filled with a cheesy spinach filling, and topped with marinara sauce. Switch up the dinner table and make these easy stuffed manicotti pasta shells.
Spinach Manicotti Recipe (Spinach Ricotta Manicotti)
Stuffed manicotti with a spinach & ricotta filling is one of my very favorite dishes to make for family dinner. Not only does it have healthy ingredients but it’s also a meatless meal that is easy on the grocery budget, but still hearty enough to fill everyone’s bellies.
Serve this delicious meal with a green salad, or Caesar salad, and a side of garlic bread for the perfect dinner!
Ingredients Needed
- Manicotti Pasta Shells : These are tube-shaped pasta shells that are labeled as ‘manicotti’. Manicotti tubes are the perfect vessel for the cheese filling.
- Frozen Spinach : Make sure the frozen spinach is thawed and drained well. I use a colander to drain the excess water and then paper towels to press onto the spinach to really make sure all the moisture is gone.
- Ricotta Cheese : I prefer the rich texture and taste of full-fat ricotta cheese but reduced-fat ricotta can be used if that’s what you prefer.
- Mozzarella Cheese
- Parmesan Cheese
- Garlic : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste.
- Large Egg
- Italian Seasoning
- Kosher Salt & Black Pepper
- Marinara Sauce : Use your favorite pasta sauce in this recipe – any variety like traditional, tomato & basil, roasted garlic, meatball, sausage, or chunky garden vegetable. Any jar of your favorite red sauce will work great.
How To Make Spinach Manicotti
Preheat the oven to 375 degrees F. Spray a 9×13 baking dish with nonstick cooking spray.
Cook the manicotti shells, in a large pot of salted water, according to the package instructions – cook to al dente or softer, depending on preference. When done, drain the cooked manicotti in a colander and rinse under cold water. Separate the manicotti shells (so they don’t stick to each other) and place them onto parchment paper, a plate, or wax paper. Set aside for later.
In a mixing bowl, combine the thawed & drained spinach, ricotta cheese, 1 cup of the mozzarella cheese, parmesan cheese, garlic, egg, salt, and pepper until combined and mixed thoroughly.
Spread 1/2 cup of the pasta sauce into the bottom of the baking dish.
Carefully spoon the spinach cheese filling into each manicotti shell. Place the stuffed manicotti shells into the baking dish on top of the sauce, in a single layer. Pour the remaining pasta sauce evenly over top the manicotti, making sure the manicotti shells are completely covered in sauce. Use a spoon to spread it out evenly over the shells.
Sprinkle the remaining mozzarella cheese and parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Let the spinach manicotti sit and cool at room temperature, after removing it from the oven, for 5 minutes before serving.
How To Store Leftovers of Stuffed Manicotti
Transfer the cooled manicotti to an airtight container. It can be stored in the refrigerator for up to 3-4 days. I don’t love the texture that paste takes on once it’s been frozen and thawed, so I personally don’t freeze this dish, but if you want to you can.
To Reheat : Reheat individual servings in the microwave, covered, for 2-3 minutes or until heated through. For the entire dish, cover with foil and reheat in a 350 degrees F one for 20-30 minutes.
To Freeze : Place the cooled manicotti in a freezer-safe container or wrap the dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before baking. Adjust the bake time if cooking from frozen.
What Are Some Substitutions I Can Make?
- Manicotti Shells : If you can’t find manicotti, you can use jumbo shells pasta or even lasagna sheets rolled up (after cooking them) to form lasagna rolls.
- Frozen Spinach : Fresh spinach that is steamed, drained, and chopped can replace frozen spinach.
- Ricotta Cheese : Cottage cheese that has been thoroughly drained of excess liquid (using a fine mesh strainer) can be used instead.
- Shredded Mozzarella : Any variety of shredded cheese can work here – try using an Italian blend of shredded cheese, provolone cheese, or even gouda cheese.
What Should I Serve With Spinach Manicotti For Dinner?
- Garden Salad : A simple garden salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette can offer a fresh and crisp contrast to the rich and cheesy manicotti. Use a bag of ready-to-use lettuce or cut a head of lettuce (iceberg, romaine, or green leaf) into pieces.
- Garlic Bread : Try some Traditional Garlic Bread or some Cheesy Garlic Bread – it’s the perfect way to soak up any extra sauce. Garlic bread, garlic knots, or breadsticks is one side that my family insists we have whenever I serve this manicotti.
- Caesar salad : A classic Caesar salad with romaine lettuce, Caesar dressing, croutons, and parmesan cheese can compliment the Italian flavors of stuffed manicotti. You can also buy a Caesar salad kit from the store that comes with everything you need!
- Steamed Broccoli or Green Beans : Lightly steamed, or roasted, broccoli or greens beans with a sprinkle of lemon juice and garlic can provide a simple, nutritious side dish option.
Recipe FAQ’s
Can I Prepare Spinach Manicotti Ahead of Time?
Yes, you can assemble the spinach stuffed manicotti ahead of time and refrigerate the baking dish until you’re ready to bake. Just cover it tightly with plastic wrap or aluminum foil. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s going straight from fridge to the oven. Otherwise, you can place the casserole dish out at room temperature about 20 minutes before baking it to allow it to cool closer to room temperature before placing it in the hot oven.
How Can I Prevent The Manicotti Shells From Tearing While Filling Them?
Cooking the manicotti pasta to al dente, instead of softer, will help avoid tearing while filling them. Also, let them cool before handling them. Using a piping bag with a large tip, or a Ziploc bag with the corner snipped, can make filling the shells easier and less likely to cause tears.
Can I Add Meat To This Dish?
For an extra boost of protein, consider adding 1 pound of ground beef, ground turkey, or Italian sausage. Cook, crumble, and season the meat to your liking and then add it in with the spinach + ricotta cheese.
Can I Substitute Marinara Sauce For Something Else?
Yes, you can use a jar of Alfredo Sauce (make sure to still use 24 ounces), pesto, or any variety of pasta sauce you like – creamy pasta sauce, cheese, Italian sausage, mini meatballs, chunky garden vegetable, vodka sauce, bolognese sauce, or spicy.
How Do I Ensure The Manicotti Is Cooked Evenly?
Make sure to cover the dish with aluminum foil when baking to keep the moisture in and cook the manicotti evenly. Remove the foil after the initial cook time to allow the cheese to brown and get crispy edges. If you don’t like the crispy pasta/cheese edges then leave the foil on for the entire cooking time.
More Pasta Recipes For Dinner
- Easy Garlic Parmesan Pasta
- Ravioli Bake
- Spaghetti Casserole
- Slow Cooker Lasagna
- Southwest Chicken Pasta
- One Pot Taco Pasta
- Creamy Tomato Beef Pasta
- Perfect Instant Pot Baked Ziti
- White Sauce Penne Pasta
- Creamy Chicken and Mushroom Pasta
Spinach Manicotti
Ingredients
- 1 box (8 oz) manicotti pasta shells
- 1 jar (24 oz) marinara pasta sauce
- 1 container (15 oz) ricotta cheese
- 1 package (10 oz) frozen spinach (thawed & well-drained)
- 2 cups shredded mozzarella cheese divided
- 3/4 cup shredded parmesan cheese divided
- 2 cloves garlic (minced, pressed, chopped or paste)
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375℉. Spray a 9×13 baking dish with nonstick cooking spray.
- Cook the manicotti shells, in a large pot of salted water, according to the package instructions – cook to al dente or softer, depending on preference. When done, drain the cooked manicotti in a colander and rinse under cold water. Separate the manicotti shells (so they don't stick to each other) and place them onto parchment paper, a plate, or wax paper. Set aside for later. * Traditionally for manicotti, the shells are cooked to softer rather than al dente.1 box (8 oz) manicotti pasta shells
- Spread 1/2 cup of the pasta sauce into the bottom of the baking dish.1 jar (24 oz) marinara pasta sauce
- In a mixing bowl, combine the thawed & drained spinach, ricotta cheese, 1 cup of the mozzarella cheese, 1/2 cup of parmesan cheese, garlic, egg, salt, and pepper until combined and mixed thoroughly.1 container (15 oz) ricotta cheese, 1 package (10 oz) frozen spinach, 2 cups shredded mozzarella cheese, 3/4 cup shredded parmesan cheese, 2 cloves garlic, 1 large egg, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Carefully spoon the spinach cheese filling into each manicotti shell. Or you can put the spinach filling inside a piping bag or ziplock bag, and snip the corner off. * Using a bag with the corner snipped is the best way to ensure that the manicotti shells won't rip while filling.
- Place the stuffed manicotti shells into the baking dish on top of the sauce, in a single layer. Pour the remaining pasta sauce evenly over top the manicotti, making sure the manicotti shells are completely covered in sauce. Use a spoon to spread it out evenly over the shells.
- Sprinkle the remaining mozzarella cheese and parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. * If you don't want those crispy pasta edges then leave the foil on for the entire bake time – 40 minutes.
- Let the spinach manicotti sit and cool at room temperature, after removing it from the oven, for 5 minutes before serving. Enjoy!
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.